Garden Meatloaf

Whether you get your veggies from the farmers’ market, the supermarket or grow your own, this juicy meatloaf will put them to great use!

A favourite in our house, this recipe is loaded with fresh ingredients and a easy way for kids to enjoy their vegetables.

Ingredients

1.5 lbs (0.7 kg) ground beef
2 large eggs
2 celery stalks, diced
2 scallions, sliced
1 bell pepper, diced
1 Tbsp flaxmeal
1 tsp paprika
Salt and pepper, to taste

Tomato reduction
1 cup water
1/2 cup tomatoes, diced
1 shallot, minced
1 garlic clove, minced
1 Tbsp apple cider vinegar
1 Tbsp monkfruit sweetener
1 tsp salt
Optional: 1/2 tsp liquid smoke

Yields: 6 servings
Per serving*:
Calories: 319
Net carbs: 3
Protein (grams): 36
Fat (grams): 16

Prep time: 10 min
Cook time: 1 hr 15 min
Total time: 1 hr 40 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

Prepare the reduction by combining the tomatoes, shallot, garlic, apple cider vinegar, monkfruit and salt in a small saucepan.

Bring the ingredients to a boil over medium-high heat, stirring often. Allow to reduce and break down, about 3-5 min.

Add the water and bring back to a boil. Allow to reduce and thicken, about 10 min.

Remove from heat and, if using liquid smoke, stir it in, then set aside.

In a large bowl, combine the ground beef, eggs, celery, scallions, bell pepper, flaxmeal, paprika, and season to taste with salt and pepper.

Transfer the meat mixture to a greased loaf pan and press down lightly to even the top.

Spread the tomato reduction evenly over the ground beef, then bake 60 minutes.

Remove the meatloaf from the oven and allow it to rest 15 min.

Cut the meatloaf into slices and serve with the side of your choice.

Leftovers can be reheated or even served cold on a keto bread or bun.

Print

With ImageWithout Image

Garden Meatloaf

Yield: 6

Author: Georgiana Elias

Prep time: 10 MinCook time: 1 H & 15 MInactive time: 15 MinTotal time: 1 H & 40 M

Whether you get your veggies from the farmers’ market, the supermarket or grow your own, this juicy meatloaf will put them to great use!A favourite in our house, this recipe is loaded with fresh ingredients and a easy way for kids to enjoy their vegetables.

Ingredients

• 1.5 lbs (0.7 kg) ground beef
• 2 large eggs
• 2 celery stalks, diced
• 2 scallions, sliced
• 1 bell pepper, diced
• 1 Tbsp flaxmeal
• 1 tsp paprika
• Salt and pepper, to taste

Tomato reduction

• 1 cup water
• 1/2 cup tomatoes, diced
• 1 shallot, minced
• 1 garlic clove, minced
• 1 Tbsp apple cider vinegar
• 1 Tbsp monkfruit sweetener
• 1 tsp salt
• Optional: 1/2 tsp liquid smoke

Instructions

1. Preheat oven to 350F.
2. Prepare the reduction by combining the tomatoes, shallot, garlic, apple cider vinegar, monkfruit and salt in a small saucepan.
3. Bring the ingredients to a boil over medium-high heat, stirring often. Allow to reduce and break down, about 3-5 min.
4. Add the water and bring back to a boil. Allow to reduce and thicken, about 10 min.
5. Remove from heat and, if using liquid smoke, stir it in, then set aside.
6. In a large bowl, combine the ground beef, eggs, celery, scallions, bell pepper, flaxmeal, paprika, and season to taste with salt and pepper.
7. Transfer the meat mixture to a greased loaf pan and press down lightly to even the top.
8. Spread the tomato reduction evenly over the ground beef, then bake 60 minutes.
9. Remove the meatloaf from the oven and allow it to rest 15 min.
10. Cut the meatloaf into slices and serve with the side of your choice.
11. Leftovers can be reheated or even served cold on a keto bread or bun.

Nutrition Facts

Calories

319

Fat (grams)

16

Net carbs

3

Protein (grams)

36

* Net carbs and other nutritional information may vary based on brand used